Tag Archives: Bell Pepper

This is my version of Shojin Ryori (simple vegan meal for monks). I was inspired by bean salsa that I had over the weekend. His version had a lot more ingredients than what I did here and more soupy. Mine became more like salad than salsa. Hijiki salad is not vegan because I used fish-kombu broth to cook with. I could have used shiitake mushroom-kombu broth to be true vegan. The Japanese broth is pretty much the only cheating that I do. Shiitake mushroom-kombu broth is good, but not the same. If you can’t find yuzu juice, substitute with lime juice or lemon juice. But use less if you are using lemon juice, because yuzu is more subtle than lemon.

Dinner with friends at home: Vegetarian Lo Mein, Raw Kale Salad with Wasabi Chickpeas, Colored Bell Pepper Antipasto, Grape Tomatoes, Banana Bread, Brownie—a friend offered restaurant bought Vegetarian Lo Mein. I built a dinner around it quickly. We just hung out around the dinning table like nothing else to do, like we did when we were in 20s. It was fun.